10 Minute Keto Bruschetta Chicken
This recipe is designed to teach everyone how to make 10 minute keto bruschetta chicken.
Servings 6 thighs
Calories 357kcal
Ingredients
- 4 TBS olive oil, divided
- 18 oz canned tomatoes with their juices
- 2 TBS dry Italian seasonings
- 2 lbs boneless chicken thighs
- salt and pepper to taste
- 1 oz freshly grated parmesan cheese
- 5 oz shredded mozzarella cheese
- 6 TBS balsamic vinegar *
- 6 keto baguette slices or keto bread of choice, toasted
Instructions
- Preheat 2 TBS of the olive oil in a large skillet over medium-high heat for 3 to 5 minutes or until hot. Whil ethe oil is preheating, in a medium bowl stir together tomatoes, the remaining 2 TBS of the olive oil, Italian seasonings and salt and pepper to taste. Set aside.
- Place the chicken into the preheated skillet. Cooke 5 minutes or until the underside of the chicken is browned. Turn the chicken and cook another 5 minutes or until the chicken is fully cooked (the internal temperature should be at least 165 degrees).
- Sprinkle the parmesan and mozzarella cheese evenly over the chicken. Cover and cook another 2 minutes or until the cheeses are fully melted. Turn off the heat and pour the tomato mixture evenly over the chicken. To serve place a toasted keto baguette slice or toasted keto bread of choice onto a serving plate.
- Spoon the desired amount of chicken and tomato mixture over the bread. (1 use 1 baguette slice for every thigh) Drizzle the vinegar lightly over the chicken. (I use 1 TBS of vinegar for each thigh) Serve warm.
Nutrition
Serving: 1thigh | Calories: 357kcal | Carbohydrates: 4.8g | Protein: 34g | Fat: 24g